California Cheese-Stuffed Pupusas with Hogao Sauce

Prep time: 20 minutes

Cook time: 40 minutes

To make the sauce: In a small saucepan over medium heat, warm oil. Add tomatoes, scallions, garlic, cumin, and salt and cook, stirring occasionally, until juices have thickened and scallions are tender, about 10 minutes. Reduce to a simmer and continue to cook, stirring occasionally, until thickened to consistency of a loose jam, about 15 minutes. Set aside to cool to room temperature, then add more salt to taste.

To make the pupusas: In a large bowl, combine masarepa and salt. Add water and mix with hands until dough is smooth and no longer sticks, about 5 minutes. Divide dough into 16 pieces, roll each piece into a ball, then flatten balls into 1/4-inch-thick patties. Arrange cheese on 8 patties, cutting or tearing slices to fit and leaving 1/4-inch of dough around edges. Top with remaining 8 patties, pinching edges closed.

In a large nonstick skillet over medium-low heat, warm oil. Working in batches, cook pupusas until golden brown, about 5 minutes per side.

Serve pupusas hot with sauce on the side. Serves 4 to 6.

Note: Masarepa is pre-cooked corn meal, and also known as arepa flour, harina, harina precocida, and pre-cooked corn or maize meal. Look for it in the ethnic section of your supermarket, at Latin markets, and online.

We are inspired by international flavors and like to honor them with our own interpretations. This often means a California twist or two and definitely California dairy ingredients. This recipe started as an arepa, but once we stuffed it with cheese it more closely resembled a pupusa, so we’ve updated the name — thanks for the feedback!